Cold Peanut Noodles

  
This is the good stuff. And should be made ahead. What you will need:

1 box pasta, I used quinoa pasta to keep gluten-free

1 package savory tofu, cut into thin slices

1 red bell pepper, cut into thin slices

1 cup diced green onion

1 cup julienned carrots

1/4 cup fresh cilantro, the key to great tasting cilantro is to only use the leaves. Keep all stems out

1/3 cup smooth peanut butter

2 tsp liquid aminos

2 TBS sugar

1/4 tsp ground black pepper

1/4 tsp ground ginger, I used dried

1/4 tsp hot sauce and more to taste

Cook pasta to package directions. While cooking pasta, mix wet ingredients and spices in a separate bowl. Rinse cooked pasta under cold water and mix with the tofu and vegetables in a large bowl. Pour sauce into large bowl and mix everything well. Let chill in fridge. Serve over baby spinach. Yummers!

Written by Deanna Meyler, PhD

Certified Vegan Lifestyle Coach & Educator. Sharing an everyday approach to being vegan.

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